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Slow Cooked Beef Pot Roast with Pear Cider

Print Recipe
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 5 kg brisket beef
  • 40 ml olive oil
  • salt and pepper
  • 1 onion peeled and sliced
  • 2 tsp minced garlic
  • 200 g pumpkin peeled and cut into 2cm cubes
  • 200 g sweet potato peeled and cut into 2cm cubes
  • 500 ml pear cider
  • 250 ml beef stock
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • ½ tbsp fresh thyme leaves
  • 2 small bay leaf
  • 600 g potatoes peeled and cut into 3cm chunks
  • 400 g carrots peeled and cut into 3cm chunks
  • 250 g frozen peas (optional)
  • 300 g zucchini trimmed and cut into 4mm dice (optional)

Method
 

  1. Assemble your ingredients
  2. Pat the brisket dry with paper towel
  3. Sprinkle the brisket all over with salt and let it stand for 10 minutes or until the meat appears to be sweating
  4. Give the brisket a quick cold rinse before patting dry again
  5. Season the brisket with salt and cracked pepper
  6. Heat the oil in your Dutch oven and add the brisket ‘meat side’ down
  7. Cook for 5 minutes before turning and cooking for a further 5 minutes – both sides should be nicely browned
  8. Repeat this for the edges of the brisket until you have an even golden brown
  9. Remove the brisket and put on the side
  10. Add the onion and garlic to the Dutch oven
  11. Cook for 5 minutes
  12. Stir in the pumpkin and sweet potato and cook for 3 minutes
  13. Add the pear cider, beef stock, mustard, Worcestershire sauce, thyme and bay leaves
  14. Add the beef and any collected juices to the Dutch oven
  15. Slowly bring the liquid to simmering before turning the heat down to the lowest setting to continue cooking for 60 minutes with the lid off
  16. Add the potatoes and carrots, lid the Dutch oven and slow simmer for 2 hours
  17. Check the beef with a skewer – if it pulls out easily it will be done, otherwise slowly cook for a further 15 minutes
  18. Remove the brisket, potatoes and carrot – keep warm
  19. Discard bay leaves
  20. Reduce the liquid over medium heat till it thickens slightly to form a sauce
  21. Whisk the liquid to finally breakdown the sweet potato and pumpkin
  22. Add the peas and zucchini at this time
  23. Return the potatoes and carrots to the sauce and bring back to simmering
  24. Slice the brisket and generously ladle the sauce over the meat.
  25. Serve